Heat intensity and warmed-over flavor in precooked chicken patties formulated at 3 fat levels and 3 pepper levels

Heat intensity and warmed-over flavor in precooked chicken patties formulated at 3 fat levels and 3 pepper levels

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Emrick, Margaret E., Penfield, Marjorie P., Bacon, Craig D., Van Laack, Riette V.L., Brekke, Clark J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 9 (2005), p. S600-604
Materias:	Alimentos Carne de pollo Alimentos procesados Alimentos preparados Capsaicina Calor Grasas Análisis organoléptico Hamburguesas Evaluación sensorial
Publicación relacionada:	Contenido en: Journal of food science

Ejemplares similares

Effects of Anka rice, nitrite, and phosphate on warmed-over flavor in roast beef
por: Ockerman, H.W.

Precooked reduced-fat beef patties chemical and sensory quality as affected by sodium ascorbate, lactate and phosphate
por: KULSHRESTHA,

Overcoming flavor challenges in low-fat frozen desserts
por: HATCHWELL, Leora C.

Perception of heat in cheese sauces as affected by capsaicin concentration, fat leve, fat mimetic and time
por: Carden, L. A.

Myoglobin oxidative state affects internal cooked color development in ground beef patties
por: Warren, K. E.

Natural antioxidant extract from fenugreek (Trigonella foenjmgraecum) for ground beef patties
por: Hettiarachchy, N. S.

L'importanza delle sostanze nutraceutiche nell'alimentazione moderna. Il ruolo dei composti piccanti e pungenti
por: Appendino, Giovanni

Visible/near-infrared spectroscopyh for physical characteristics of cooked chicken patties
por: CHEN, H.

Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state
por: Berry, B.

Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry
por: Murphy, R.

Taking a chip out of snack food?
por: SLOAN, A. Elizabeth

Tendencia "on the go"
por: Barrios López, Edith X.

FOODSERVICE in the fast lane

Estudio cinético del secado por liofilización de un tipo de gazpacho. I. Sublimación
por: Martín, A.

Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip effect on lipid and moisture content
por: Mah, E.

Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties

Marination method and honey level affect physical and sensory characteristics of roasted chicken
por: Hashim, I. B.

Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
por: Chen, X.

Platos prontos para consumo tratados por irradación gamma para pacientes inmunocomprometidos

Precooked frozen foods : a symposium sponsored by the Quartermaster food and container institute.
por: Bollman, Marion
Publicado: (1955)

Snack culture shock extruded, baked snacks gain ground
por: HOLLINGSWORTH, Pierce

Estudio del secado por liofilización de un tipo de gazpacho. II. Desorción
por: Martín, A.

Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemary
por: Puangsombat, Kanithaporn

Microwave heating uniformity of ready meals as affected by placement, composition, and geometry
por: RYYNÄNEN, S.

Effects of antioxidants and gamma irradiation on the shelf life of beef patties
por: Lee, Ju-Woon

ARÔMES face au micro-ondes

Snacks trouver le meilleur mélange d'amidons
por: LEROY, Christine

Secado por aire caliente de lentejas precocidas modelización del transporte de agua
por: Puig G., Ana

Bacterial contamination of ready-to eat foods and fresh products in retail shops and food factories
por: Kaneko, Ken-Ichi

Calidad higiénico sanitaria de sandwiches envasados
por: Revelant, Gilda C.

Variations in internal color of cooked beef patties
por: VAN LAACH, R.L.J.M.

Cocina para hipertensos : más de 100 recetas
por: Lang, Luly
Publicado: (2007.)

Cocina para celíacos : tus mejores recetas
por: Taverni, Cristina M.
Publicado: (2017.)

SCIENTIFIC status summary

La provisión de comidas de elaboración externa en los habitantes de Buenos Aires y sus alrededores. El nuevo consumidor ante el delivery y el restaurante
por: Aulicino, José María

Cocción a vacío comestibles larga vida
por: García Palacios, I.

THE WELLNESS encyclopedia of food and nutrition : how to buy, store, and prepare every variety of fresh food.
Publicado: (1992)

Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef patties
por: DEMOS, B.

Aspectos tecnológicos de la alimentación de colectividades. V. Comidas deshidratadas
por: Carbonell, J. V.

Qualitative and quantitative textural assessment of cooked ground beef patties
por: Spadaro, V.